Spain and the World Table


From twenty-five of Spain's and the US's leading chefs, from Manolo de la Osa to Norman van Aken, Spain and the World Table presents 125 accessible recipes from the CIA's "Worlds of Flavor" International Conference and Festival.

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From twenty-five of Spain's and the US's leading chefs, from Manolo de la Osa to Norman van Aken, Spain and the World Table presents 125 accessible recipes from the CIA's "Worlds of Flavor" International Conference and Festival.

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Editorial Reviews

Publishers Weekly

In 2006, the Culinary Institute of America gathered chefs from Spain and around the world to attend a conference on Spanish cuisine and its impact on the "world table." This splendid book brings the conference to life with vivid photos and exciting recipes, beautifully written by Shulman (Mediterranean Harvest), covering Spain's regions, the history and importance of different courses and the high-quality ingredients used in Spanish cooking, from wine and sherry to potatoes and rice. The recipes, by chefs from Spain, Japan, Peru and the U.S., are a perfect mix of ultra-traditional Spanish dishes like Tortilla Española and Paella Valenciana, updated classics such as a gorgeous Beet and Cherry Gazpacho, and international dishes inflected with Spanish flair, such as Sushi Paella. Some of the recipes use fairly advanced techniques, and many ingredients are not widely available, though some substitutions are suggested and, along with a glossary, a helpful list of sources is provided. But with Shulman's excellent insights into Spanish products and ways of preparation, even the more difficult recipes feel accessible. (Apr.)

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Library Journal

In 2006, the Culinary Institute of America's annual Worlds of Flavor International Conference & Festival focused on the cooking of Spain, and cookbook author Shulman's book presents more than 120 recipes from the many chefs and other culinary stars who were there. Among the contributors are Ferran AdriA , Spain's most celebrated chef; JosA© AndrA©s, chef/owner of Jaleo and other restaurants in Washington, DC; and cookbook author Anya von Bremzen (The New Spanish Table). There are classic recipes as well as innovative ones, and Shulman's headnotes provide history and context. She also includes short essays on ingredients and Spain's regional cuisines, and dozens of striking color photographs illustrate both text and recipes. Spanish food is hot now, and this guide is highly recommended.
—Judith Sutton

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Product Details

  • ISBN-13: 9780756688998
  • Publisher: DK Publishing, Inc.
  • Publication date: 8/15/2011
  • Pages: 272
  • Sales rank: 1,359,947
  • Product dimensions: 8.40 (w) x 10.00 (h) x 0.80 (d)

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted November 22, 2009

    Coffee-Table Looks, Packed With Ideas for Foodies

    This is a beautiful book and I've gleaned much from it that I haven't found elsewhere so I hesitate to carp, but -- there is more reliance here on Spanish-Latin fusion cuisine than I expected. The book is far from encyclopedic (272 pages) and I can't help thinking that the numerous contributions (excellent as they may be) from Latino- and Caribbean-based chefs crowded out fuller explorations of strictly Spanish cooking. Where's the roast suckling pig, for example?

    With that caveat, I highly recommend the book. Ever since I bought it I've referred to it often; it does not gather dust.

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  • Anonymous

    Posted April 7, 2009

    No text was provided for this review.

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